Cold crab stick pie: an easy no-bake starter for any occasion
Fresh, smooth, and aromatic, this chilled crab stick or surimi terrine is an easy and attractive appetizer to serve when you're craving something simple yet special.
Ingredients · Servings 8
- 6 sheets of gelatin
- 300g of fresh spreadable cheese
- 200 ml of fresh whipping cream, with 30% fat content
- 100g of Greek yogurt
- 3 chopped crab sticks (surimi)
- 12 whole crab sticks (surimi)
- 1 tablespoon of lemon juice
- The zest of half a lemon
- 2 tablespoons of chopped chives
- 1 tablespoon of chopped parsley
- Shall
- Black pepper
- Lemon zest
- Lemon slices
- Chive
Method · 6 h 15 min
- Soak the gelatin sheets in very cold water for 5 minutes, until soft.
- Line a 16 × 11 × 5 cm rectangular mold with cling film, letting it overhang the edges so you can easily unmold the cake.
- Mix the fresh cheese, cream and Greek yogurt in a bowl until you get a smooth and homogeneous cream.
- Add the lemon juice and zest, chives, parsley, salt, pepper, and 3 chopped crab sticks. Mix well.
- Drain the gelatin and dissolve it in a glass with 2 tablespoons of very hot water, stirring until it is completely dissolved.
- Immediately pour the gelatin into the cream, little by little and while stirring, to incorporate it evenly.
- Divide the cream into 3 parts and spread the first third on the bottom of the prepared mold.
- Place 6 crab sticks on top of the cream, forming 3 rows of 2 sticks each.
- Add a second layer of cream, then another 6 crab sticks. Gently tap the mold on the counter to remove any air bubbles, cover with the remaining cream, and refrigerate for 6 hours.
- Take the cake out of the refrigerator, unmold it onto the serving plate and decorate with lemon zest and slices.
- Serve chilled and that's it!
